Deviled Eggs

Deviled Eggs

Everyone knows deviled eggs are always the first to go at any get-together. This recipe for deviled eggs is the classic version, simple but a crowd-pleaser.

We make several kinds of deviled eggs, but this is the one to start with. You probably don’t have to shop for the ingredients, as they’re most likely sitting in your fridge already: eggs, mayonnaise, and yellow mustard.

You can still do a few things to make them even better. I am looking for fresher eggs for this recipe because the yolks will stay centered. Older eggs also work, but your yolks might be closer to the edge than you like. Also, peeling the eggs soon after boiling makes them easier to peel, and you’re less likely to tear the whites and have pockmarked eggs. This recipe can also be “churched up” by adding other ingredients to the finished product. Top it with chopped bacon, smoked paprika, FFG’s Pickled Jalapeños, dill, fresh herbs, or Crispy Fried Shallots and chives. Start with this classic deviled egg recipe and find your favorite version.

Main Ingredients

Eggs: This recipe is for large eggs so the cook time will give you perfect yolks. If selecting eggs specifically for this recipe, select the freshest you can. Check the best-by date and pick the ones with the longest shelf life.

Yellow Mustard: Yellow mustard is milder and has more spices and ingredients than Dijon. This allows you to season the filling and get a much brighter color than with Dijon, but if you prefer a stronger mustard flavor, Dijon can be substituted.

Mayonnaise: Use your favorite mayonnaise or substitute FFG’s Homemade Kewpie Mayo instead.

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Deviled Eggs

0.0 from 0 votes

Course: Small Bites, Holiday

Servings

24

each

Prep time

15

minutes

Cooking time

11

minutes

Total time

26

minutes

Everyone knows deviled eggs are always the first to go at any get-together. This recipe for deviled eggs is the classic version, simple but a crowd-pleaser.

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Ingredients

• 12 whole eggs

• 1/3 cup + 2 tbsp mayonnaise

• 1 1/2 tbsp yellow mustard

• salt, to taste

• chives, for garnish

Method

• Boil the Water: Bring a pot of water to a boil that is large enough to hold all of your eggs.
• Add your Eggs: Once the water is boiling, add eggs gently with a slotted spoon to prevent them from cracking as they fall to the bottom. Immediately start an 11-minute timer. Keep on a gentle boil. 
• Cool the Eggs: Once the timer goes off, pour off the hot water and fill the pot with cold water. When the pot is full, pour it off and fill it with cold water. Repeat this process three times until the eggs are cool enough to handle.
• Peel: Peel the eggs in the pot with the chilled water. Set aside on a plate lined with a paper towel.
• Remove the Yolk: Using a paring knife, cut the eggs in half, gently remove the yolk, and place the yolks in a small mixing bowl.
• Make your Mixture: Use a fork to mash the yolks smooth. Add in the mayonnaise and mustard and mix until combined.  Season with salt and taste.
• Pipe and Garnish: Transfer the mix to a piping bag with a star tip. Pipe the mixture into the eggs and garnish with chives.

Field Notes

• Yellow Mustard vs. Dijon—Yellow Mustard is milder and will give you a brighter filling. Dijon has more bite and will darken the filling slightly. Most of this is personal preference, but deviled eggs made with yellow mustard will be more balanced.
• If you take them to a get-together, travel with the filling in the bag. Pipe the filling and garnish when you arrive. This will keep them looking perfect.
• The cooking time on these eggs is set, so there should be zero grey on the yolks.
• RELATED RECIPES: Pickled Jalapeños, Homemade Kewpie Mayo